Herb-Roasted Chicken
A succulent whole chicken roasted to perfection with a fragrant blend of rosemary, thyme, and garlic. This recipe delivers incredible flavor with minimal salt, resulting in juicy meat and crispy, golden-brown skin.
For 4 servings
4 steps.
- 1
Step 1
- a.Prepare the chicken and oven
- b.Preheat your oven to 425°F (220°C).
- c.Remove the chicken from its packaging and take out any giblets from the cavity.
- d.Pat the chicken completely dry inside and out with paper towels. This is key for crispy skin.
- 2
Step 2
- a.Make the herb rub and season the chicken
- b.In a small bowl, mix together the olive oil, chopped rosemary, thyme, garlic powder, onion powder, black pepper, and salt.
- c.Carefully loosen the skin over the chicken breasts and thighs. Rub about half of the herb mixture directly onto the meat under the skin.
- d.Rub the remaining herb mixture all over the outside of the chicken, coating it evenly.
- e.Stuff the cavity of the chicken with the halved lemon and quartered onion.
- 3
Step 3
- a.Truss and roast the chicken
- b.Tuck the wing tips under the body of the chicken. Tie the legs together with kitchen twine.
- c.Place the chicken breast-side up in a roasting pan or a large oven-safe skillet.
- d.Roast for 60-70 minutes, or until the juices run clear when a thigh is pierced.
- e.For accuracy, check that a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- 4
Step 4
- a.Rest and carve
- b.Carefully transfer the roasted chicken to a cutting board.
- c.Let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
- d.Carve the chicken into pieces and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy skin, let the uncovered chicken sit in the fridge for a few hours after patting it dry to air-chill the skin.
- 2Don't skip the resting step! It's essential for a juicy, tender chicken.
- 3Use the pan drippings to make a simple, low-sodium gravy by adding a little cornstarch slurry and some unsalted chicken broth.
- 4Feel free to add other root vegetables like carrots and parsnips to the roasting pan for a complete one-pan meal.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Healthy
Use skinless chicken pieces instead of a whole chicken to reduce fat content. Add more vegetables like carrots and celery to the pan.
quickQuick
Use a spatchcocked (butterflied) chicken, which roasts more evenly and in about 45-50 minutes.
kid friendlyKid friendly
Use a milder herb blend, omitting rosemary if desired. Serve with a side of mashed potatoes or mac and cheese.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for muscle building, repair, and overall body function.
Rich in B Vitamins
Provides essential B vitamins like niacin and B6, which help convert food into energy and support brain health.
Supports Bone Health
Contains phosphorus and selenium, minerals that are vital for maintaining healthy bones and a strong immune system.
Frequently asked questions
Yes, it's a great source of lean protein. Roasting is a healthier cooking method than frying. To make it even healthier, remove the skin before eating to reduce fat intake.